Place 140ml double cream & 25ml Milk with the White Chocolate and and Melt over a low heat.
Once melted and praline paste and fold
Allow the mixture to cool down for 20 minutes by placing in the fridge
Add the soaked Gelatine and stir until dissolved
Gently fold in the whipped cream, but don’t pour it all in at once
Melt 50g of dark chocolate and feather through the mixture to create a marbled effect
Fill the moulds with the mixture
Place in the fridge and allow too set (Approx 2 Hours)
Enjoy.